Description
This hearty Chicken Vegetable Soup combines tender seared chicken with a medley of fresh and frozen vegetables simmered in a flavorful broth. Enhanced by aromatic herbs, garlic, hot sauce, and Worcestershire sauce, this comforting soup is perfect for a wholesome meal that’s both nourishing and satisfying.
Ingredients
Scale
Chicken
- 1¼ lbs. chicken (see notes)
- Salt and pepper, to taste
- 1–2 tablespoons olive oil
Vegetables and Aromatics
- 1 small yellow onion, diced
- ¾ cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1½ cups frozen mixed vegetables (corn, green beans)
Liquids and Seasonings
- 2 tablespoons butter
- 7 cups chicken broth
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
Instructions
- Season and Sear Chicken: Pat the chicken dry with paper towels and season both sides generously with salt and pepper. Heat olive oil in a 4.5-quart soup pot over medium-high heat. Place the chicken in the pot and sear each side for about 3 minutes until a golden crust develops. The chicken does not need to be fully cooked at this stage as it will finish cooking in the soup.
- Rest and Prepare Chicken: Remove the chicken from the pot and set aside. Allow it to rest for 10 minutes to retain juices, then dice or shred it into bite-sized pieces.
- Sauté Vegetables and Develop Flavor: In the same pot, melt the butter over medium heat. Use a silicone spatula to scrape and stir the browned bits (fond) from the bottom and sides of the pot, incorporating them into the melted butter to deepen the flavor.
- Add Base Vegetables: Add the diced onion, carrots, and celery to the pot and cook for about 5 minutes, stirring occasionally, until they soften and become fragrant.
- Add Aromatics and Seasonings: Stir in the minced garlic, hot sauce, Worcestershire sauce, dried parsley, dried basil, oregano, mustard powder, and black pepper. Cook for an additional minute to meld the flavors.
- Simmer Soup: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer. Add the prepared chicken pieces back into the pot along with any collected juices. Simmer uncovered for 15 minutes to allow the flavors to marry and the chicken to finish cooking fully.
- Add Frozen Vegetables: Stir in the frozen mixed vegetables, cover the pot partially with a lid, and continue simmering for another 10 to 15 minutes until the vegetables are heated through and tender. Serve hot.
Notes
- For the chicken, boneless skinless chicken breasts or thighs can be used based on preference.
- Allowing the chicken to rest before shredding ensures juicier, more tender pieces.
- Using the browned bits stuck to the pot (fond) adds rich flavor to the soup base.
- Adjust hot sauce amount to control the spice level.
- Frozen vegetable mix is convenient, but fresh vegetables can be substituted if desired.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: chicken soup, vegetable soup, healthy soup, homemade chicken soup, easy dinner, one pot meal, low fat soup
